Culinary Techniques
Unit ObjectiveUnderstand the different
types of yeast breads and rolls and quick breads.
Understanding how to store ingredients used in the bakery.
Culinary Techniques
Terms and DefinitionsTerms and definitions related to this unit’s objectives are introduced as they apply throughout the unit.
Culinary TechniquesCommon Types of Basic Baking Ingredientsa. Leavening agents
• Powdered chemicalsExamples: Baking soda and baking powder
• Natural agentsExamples: Dried or compressed yeast and steam
Culinary TechniquesCommon Types of Basic Baking Ingredients (cont.)
b. Flours• Bread flour (milled hard wheat)• All-purpose flour (milled hard and soft wheats) • Pastry flour (milled soft wheat)• Cake flour (milled, unenriched soft wheat)• Whole wheat flour (milled whole, hard wheat
kernels)• Specialty flour (containing wheat and/or non-
wheat flours
Culinary TechniquesCommon Types of Basic Baking Ingredients (cont.)
c. Solid fats and oils• Solid fatsExamples: Butter, margarine, shortening
• Vegetable oilsExamples: Corn, canola
Culinary TechniquesCommon Types of Basic Baking Ingredients (cont.)
Ob
ject
ive
2
d. Eggs• Whole• Egg whites• Egg yolks• Egg substitutes
e. Sweeteners• Granulated sugar• Powdered sugar• Brown sugar• Honey• Molasses• Corn syrup• Maple syrup
Culinary TechniquesCommon Types of Basic Baking Ingredients (cont.)
f. Salt• Fine• Coarse
g. Milk and other liquids• Whole milk• Reduced-fat milk (2%)• Low-fat milk (1%)• Non-fat (skim) milk
Culinary TechniquesCommon Types of Basic Baking Ingredients (cont.)
g. Milk and other liquids (cont.)
• Buttermilk• Evaporated and condensed milk• Water• Fruit juices
h. Flavoring agents• Extracts• Spices
Culinary TechniquesCommon Types of Basic Baking Ingredients (cont.)
i. Flavoring agents (cont.)
• Herbs• Seeds• Chocolate or cocoa
j. Coloring agents• Artificial colorings• Natural colorings
Culinary TechniquesBasic Baking Ingredients and Their Functions
a. Leavening agents• To increase volume• To improve grain and texture• To add flavor
b. Flours• To provide structure• To act as a binding and absorbing agent• To affect shelf life
Culinary TechniquesBasic Baking Ingredients and Their Function (cont.)
b. Flours (cont.)
• To add flavor• To increase nutritional value (fortified flours)
c. Fats, shortenings, and oils• To increase tenderness• To add richness• To add flavor• To increase shelf life
Culinary TechniquesBasic Baking Ingredients and Their Function (cont.)
c. Fats, shortenings, and oils (cont.)
• To increase nutritional value• To improve grain and texture
d. Eggs• To increase volume• To add color (yolk)• To increase nutritional value• To add flavor
Culinary TechniquesBasic Baking Ingredients and Their Function (cont.)
d. Eggs (cont.)
• To give structure• To improve grain and texture
e. Sugar and other sweeteners• To promote growth of yeast• To sweeten• To promote browning• To increase tenderness
Culinary TechniquesBasic Baking Ingredients and Their Function (cont.)
e. Sugar and other sweeteners (cont.)
• To improve flavor• To aid in crust coloring• To increase shelf life• To serve as base for icings and toppings
Culinary TechniquesBasic Baking Ingredients and Their Function (cont.)
f. Salt• To bring out desired flavor• To strengthen gluten in flour• To improve texture and grain• To add flavor• To give structure• To control yeast action
Culinary TechniquesBasic Baking Ingredients and Their Function (cont.)
g. Milk and other liquids• To affect texture• To increase nutritional value• To affect shelf life• To improve flavor• To dissolve dry ingredients• To make uniform blending possible• To aid in leavening
Culinary TechniquesBasic Baking Ingredients and Their Function (cont.)
h. Flavoring materials• To produce desired flavors• To provide texture
i. Coloring materials—To produce desired color
j. Preservatives—To retard destructive organisms, spoilage, and staleness
Culinary Techniques
Mixing Techniques Used in Baking
a. Beating
b. Blending
c. Creaming
d. Cutting in
e. Folding
f. Kneading
Culinary Techniques
Factors that Influence Quality of Baked Productsa. Temperature of ingredients
b. Method of mixing ingredients
c. Mixing time
d. Baking pan
e. Oven temperature
Culinary Techniques
Common Types of Yeast Breads and Rollsa. Yeast breads• White• Whole wheat• Rye• Pumpernickel• Caraway rye• Cracked wheat
• Oat• Multi-grain• Ciabatta• Focaccia• Bagels
Culinary Techniques
Common Types of Yeast Breads and Rolls (cont.)
b. Yeast rolls• Braided• Butterflake• Cloverleaf• Crescent
• Single-knot• Double-knot• Pan• Parker House
Culinary Techniques
Steps for Using Yeast
a. Add yeast to warm water.Note: The temperature must not exceed 110°F or the
yeast organisms will be killed.
b. Do not stir.
c. Allow yeast to soak for 10 minutes.
d. Stir until yeast is dissolved.
e. Blend active dry yeast with dry ingredients.
Culinary Techniques
f. Keep yeast at its best growing temperature range (between 80°F and 85°F) during the fermentation process.
Steps for Using Yeast
Culinary Techniques
Basic Methods of Mixing Yeast Dougha. Straight dough method
b. Sponge dough method
Culinary Techniques
Reasons for Mixing Yeast Dough
a. Distributes ingredients uniformly
b. Forms a smooth dough
c. Distributes yeast cells evenly so that they will receive proper nutrition
d. Develops the gluten in the dough
Culinary Techniques
Production Stages for Yeast Bread and Roll Dougha. Assembling raw
materials
b. Weighing ingredients
c. Mixing and kneading
d. Fermenting
e. Scaling
f. Rounding
g. Bench proofing
h. Shaping
i. Panning
j. Pan proofing
k. Baking
l. Cooling
Culinary Techniques
Finishing Touches for Yeast Breadsa. For a shiny, golden crust, brush with
egg or egg white and water mixture.
b. Sprinkle herbs and spices on top of the butter.
c. For a more tender crust, brush with milk.
d. To add a crispiness to the crust, brush with water.
e. Slice the top of the loaf about 1⁄4˝ deep down the center.
Culinary Techniques
Standards of Quality for Yeast Breads and Rolls
Ob
ject
ive
12
a. Appearance• Shape should be characteristic of product• Shape should be well proportioned• Crust should be evenly browned and free
from cracks or bulges• Color should be characteristic of ingredients
used and free of dark streaks
Culinary Techniques
Standards of Quality for Yeast Breads and Rolls (cont.)
Ob
ject
ive
12
b. Flavor• Ingredients well-blended• No bitterness or sourness
c. Texture• Moist and tender• Free from doughiness or dryness
Culinary Techniques
Standards of Quality for Yeast Breads and Rolls (cont.)
d. Volume• Should be lightweight in proportion to size
e. Uniformity• Uniform in size and shape• Characteristic of type of product
Culinary Techniques
Common Types of Quick Breads
a. Muffins
b. Biscuits
c. Popovers
d. Loaf breads
e. Waffles
f. Pancakes
Culinary Techniques
Basic Methods of Mixing Quick Breadsa. Biscuit method
b. Creaming method
c. Muffin (blending) method
Culinary Techniques
Quick Bread Classifications
a. Soft batter• Pour batter
• Drop batter
b. Roll-out dough• Stiff dough
• Soft dough
Culinary Techniques
Types of Quick Bread Finishes
Ob
ject
ive
16
a. Icings
b. Washes
c. Syrup glazes
d. Dry coatings
Culinary Techniques
Standards of Quality for Biscuits
Ob
ject
ive
17
a. Uniform in size with straight sides
b. Twice the size of unbaked biscuits
c. Golden brown, well-rounded shape
d. Tops and bottoms free of yellow or brown spots
e. Tender, moderately smooth crust free of excess flour
Culinary Techniques
Standards of Quality for Biscuits (cont.)
f. Flaky grain with medium-fine and even cells; pull apart in thin sheets
g. Tender internal texture, slightly moist and light
h. Pleasing flavor with no bitterness
Culinary TechniquesStandards of Quality for Muffins and Breadsa. Uniform well-rounded top, free of peaks
and cracks; large in proportion to weight
b. Uniform golden brown color
c. Tender crust that is pebbly or slightly rough and shiny
d. Tender, moist, and light internal texture; round even cells free of tunnels
e. Pleasing flavor with no bitterness
Culinary Techniques
Standards of Quality for Cornmeal Muffins and Corn Bread a. Uniform shape, no peaks, medium rim
with slightly rounded top for muffins
b. Uniform size for types being made
c. Uniform golden brown color
d. Slightly cracked and medium rough crust
Culinary Techniques
Standards of Quality for Cornmeal Muffins and Corn Bread (cont.)
Ob
ject
ive
19
e. Internal pale yellow color without large pieces of cornmeal
f. Round, even cells with slightly open grain
g. Crisp, tender, and slightly open texture
h. Pleasing corn flavor, not rancid
Culinary Techniques
Storage Requirements for Basic Baking Ingredients
Ob
ject
ive
20
a. Leavening agents• Unopened dry yeast will last up to 1 year
in the cupboard; check the use-by date.
• Use opened jars of yeast within 6 months.
• Cake yeast should be used within 6 days if refrigerated or 6 weeks if frozen.
• Store baking powder and baking soda in the cupboard; observe use-by date.
Culinary Techniques
Storage Requirements for Basic Baking Ingredients (cont.)
b. Flours• Store flour at room temperature in airtight
containers.
• Use flour within 8 months.
• Store whole grain or specialty flours in the refrigerator for up to 6 months.
• Flour may be stored in the freezer for up to 1 year.
Culinary Techniques
Storage Requirements for Basic Baking Ingredients (cont.)
c. Liquids• Fluid milk, buttermilk, and cream are stored
in closed containers under refrigeration.
• Canned milk and nonfat dry milk in unopened containers may be held at room temperature for several months.
• Canned milk must be refrigerated after it has been opened.
Culinary Techniques
Storage Requirements for Basic Baking Ingredients (cont.)
Ob
ject
ive
20
d. Fats, shortenings, and oils• Store solid fats in the refrigerator for up to 2
months or in the freezer for 7-8 months.• Keep solid fats tightly wrapped.• Unopened shortening can be kept in the
cupboard for up to 1 year.• Keep opened shortening in a cool cupboard
or in refrigerator for 4 to 5 months.
Culinary Techniques
Storage Requirements for Basic Baking Ingredients (cont.)
Ob
ject
ive
20
d. Fats, shortenings, and oils (cont.)
• Store margarine in the refrigerator and observe the use-by date.
• Store vegetable oils in a cool, dry cupboard for 5-6 months.
• Other oils are more perishable; store in refrigerator after opening.
• Smell all opened oils before using to check for rancid aroma.
Culinary Techniques
Storage Requirements for Basic Baking Ingredients (cont.)
e. Eggs• Do not purchase cracked or broken eggs.• Store shell eggs in the refrigerator in their
carton for 3 to 5 weeks after the sell-by date.• Egg yolks, whites, and dried eggs must be
refrigerated in tightly covered containers.• Store egg substitutes in the refrigerator for
up to 10 days; use within 3 days once opened.
Culinary Techniques
Storage Requirements for Basic Baking Ingredients (cont.)
Ob
ject
ive
20
f. Sugar and other sweeteners• Store in a cool, dry place for up to 2 years.
• Use within 6-8 months after opening.
g. Salt• Store in an airtight container in a cool, dry
place.
• Salt will keep indefinitely in dry storage.
Culinary Techniques
Storage Requirements for Basic Baking Ingredients (cont.)
Ob
ject
ive
20
h. Flavoring materials• Replace spices once
flavor has dissipated.
• Check labels for specific storage requirements.
Culinary Techniques
Storage Methods for Unbaked Yeast Dougha. Short-term (12 hours to 2 weeks)
• Prepare dough according to recipe.
• Ferment dough.
• Make up into desired units.
• Refrigerate at 36°F to 38°F overnight.Note: Temperature must be low enough to retard yeast
action.
• Remove from refrigerator, proof, and bake.
Culinary Techniques
Storage Methods for Unbaked Yeast Dough (cont.)
Ob
ject
ive
21
b. Long-term (2 to 4 weeks)• Follow steps 1-3 of short-term storage
method; then freeze individual units.
• After dough is frozen, wrap with moisture- and vapor-proof material and store until needed.
• Remove from freezer and thaw in refrigerator for 24 hours prior to baking.
• Remove from refrigerator, proof, and bake.
Culinary Techniques
Storage Methods for Baked Breads and Rolls
Ob
ject
ive
22
a. Short-term—Store in a closed cabinet at room temperature; suggested storage life is one week.
b. Long-term—After rolls have been baked and cooled, wrap with a moisture- and vapor-proof material and freeze until needed.